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Rhubarb Orange Glazed Donuts

Rhubarb Orange Glazed Donuts That Will Brighten Your Day

Delight in these Rhubarb Orange Glazed Donuts that blend zesty orange with tart rhubarb for a vibrant treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donuts
  • 4 stalks Rhubarb, chopped Use fresh stalks for best results.
  • 3 tablespoons Sugar For puree, adjust based on rhubarb's tartness.
  • 1/2 cup Water Use more if needed to prevent burning.
  • 1.5 cups All-purpose Flour Can be substituted with gluten-free flour if desired.
  • 1/3 cup Light Brown Sugar Adds sweetness and a subtle caramel flavor.
  • 1/2 teaspoon Baking Soda Helps the donuts rise.
  • 1/2 teaspoon Baking Powder Provides additional leavening.
  • 3/4 teaspoon Salt Enhances flavors.
  • 1 Egg Can be replaced with a flax egg for vegan option.
  • 1/4 cup Buttermilk Substitute with regular milk mixed with vinegar if needed.
  • 1/4 cup Vegetable Oil Can use melted coconut oil instead.
  • 1/4 cup Rhubarb Puree Reserve for donuts.
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Orange Zest Fresh zest recommended.
For the Glaze
  • 1.5 cups Powdered Sugar Provides sweetness.
  • 2 tablespoons Whole Milk Adjust consistency as needed.
  • 1-2 drops Red Food Coloring Optional for color enhancement.
  • Orange Zest For garnish.

Equipment

  • Mixing Bowls
  • donut pan
  • piping bag
  • medium pot
  • Whisk
  • blender

Method
 

Steps
  1. Make the Rhubarb Puree: In a medium pot, combine the chopped rhubarb, sugar, and water. Cook over medium heat for 10-12 minutes until soft. Blend until smooth, reserving 1/4 cup for the batter and 1/4 cup for the glaze.
  2. Prepare Donut Batter: Preheat oven to 350°F (175°C) and grease donut pan. Mix flour, brown sugar, baking soda, baking powder, and salt. In another bowl, whisk egg, buttermilk, oil, 1/4 cup of puree, vanilla, and orange zest. Combine wet and dry ingredients.
  3. Fill Donut Pan: Transfer batter to a piping bag. Pipe into greased molds, filling 3/4 full. Bake for 12 minutes or until toothpick comes out clean. Cool for 10 minutes before transferring to wire rack.
  4. Make the Glaze: Whisk powdered sugar, remaining rhubarb puree, and milk until smooth. Adjust consistency with more milk if needed. Add red food coloring if desired.
  5. Glaze the Donuts: Dip the top of each cooled donut into the glaze. Allow excess to drip off. Sprinkle with grated orange zest for garnish.

Nutrition

Serving: 1donutCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh rhubarb and orange zest for optimal flavor. Avoid overmixing to maintain fluffy texture. Store in airtight container for freshness.

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